Instructions: Melt the fat in a skillet over medium-high heat. Rub the surface of each squab with a mixture of the salt, pepper, and ginger, and brown well in the fat.

When they are browned, place the squabs side by side in a deep roaster. Cook the onion in the same fat until light brown, and spread over the squabs. Put the mushrooms and their liquid in the skillet, bring to a boil, then pour over the birds.

If sherry is sued, add it also. Cover tightly, and roast at 350 F. for about 1 hour,
or until tender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.